In France, scrambled eggs are cooked slowly so they are rich, smooth and creamy — never dry.
PREP TIME: 5 min
COOK TIME: 15 min
READY TIME: 20 min
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- 40 g/11/2 oz/3 tbsp butter, cut into small pieces
- 8 eggs, plus 1 egg yolk
- 15 ml/1 tbsp crème fraîche, soured cream or double cream
- 15—30 ml/1—2 tbsp snipped fresh chives
- 4 slices lightly toasted brioche, buttered, plus more to serve
- 55 g/2 oz caviar
- Salt and white pepper
- Fresh chives, to garnish
1In a large heavy frying pan or saucepan, melt half the butter over a medium-low heat.
2 Beat the eggs and egg yolk well and season with salt and pepper. Pour into the pan and cook gently, stirring constantly until the mixture begins to thicken and set; this may take 10—12 minutes or longer. Gradually stir in the remaining butter, lifting the pan from the heat occasionally to slow the cooking.
3 When the eggs are just set, take the pan off the heat and stir in the cream and chives. Arrange the buttered brioche slices on plates and divide the scrambled egg among them. Top each serving with a spoonful of caviar. Garnish with chives and serve with extra toasted brioche.